Storage

Always store chocolate in a dry, dark place at a
temperature of 12°C to 16°C. So: never in the fridge. Also avoid
temperature shocks of more than 10°C: your chocolate might develop
a white sheen. This does not affect the taste, but admit it: a
dark, shiny and good looking praline or chocolate bar looks far
more tempting.

Never store chocolate alongside strong-smelling
foodstuffs. Chocolate absorbs odors very easily and this could
affect the sublime taste of your favorite treat.

The best temperature to consume chocolate is at 18°C to
21°C. At this temperature, chocolate remains crunchy, yet is ready
to fully release all of its flavors and aromas in your mouth. So
always give chocolate the time to acclimatize from its storing
temperature to room temperature.

Quality cocoa, dark and milk chocolate have a long shelf life by
nature. The cocoa polyphenols naturally present help to protect
dark and milk chocolate from oxidation for long periods. They are
natural preservatives.